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Making Fresh Pasta Dough

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

The techniques illustrated below are used when making and rolling fresh pasta dough for Pasta con le Sarde, Tortellini alla Bolognese, Garganelli con Piselli, Ravioli di Ricotta e Bietola, and Lasagne di Carne.

© 2021 All rights reserved. Published by Abrams Books.

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